This recipe first appeared in the September 2012 issue of Culinaire Magazine courtesy Stephanie Arsenault.
Using ripe peaches, white wine, and aromatic vanilla bean to create the perfect filling for an accompanying almond-laced crust. Slightly different from a traditional galette, this French-inspired dessert is easy to make, and even easier to eat. Don’t worry about peeling the peaches; leaving the skin on allows for a nice pop of colour and a pleasant variation in texture.
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